My homebrew club is doing a wort transformation competition, where a local brewery is brewing up a batch of wort, and all participants will then take home 5-ish gallons and do what they want to it. The wort being brewed is going to be around 1.050, 25 IBUs and will consist of mostly 2 row and a touch of C20. I'm planning on going a saison route, and was going to add another 1-1.5 lbs of grain to give it a little more depth and character.
If I add the additional crushed grain in a sack into the heated wort (around 150-152) and mash/steep for another 30-60 minutes, would this be the optimal way to extract the starches from the grain? I haven't added grain to wort like this since my extract days, many years ago. I had also thought about doing it separately in a gallon or so of water and boiling it down to a near syrup consistency, but that'd be harder to regulate the temp on, given how small it would be.
Cheers!
If I add the additional crushed grain in a sack into the heated wort (around 150-152) and mash/steep for another 30-60 minutes, would this be the optimal way to extract the starches from the grain? I haven't added grain to wort like this since my extract days, many years ago. I had also thought about doing it separately in a gallon or so of water and boiling it down to a near syrup consistency, but that'd be harder to regulate the temp on, given how small it would be.
Cheers!
